Plaza Libertad welcomes Green Mango and Coffeebreak

Last Friday I attended the blessing of the newest branches of Green Mango and Coffeebreak in Plaza Libertad. Located at Yulo building, these restaurants are just across the historic plaza and stone's throw away from the the brick-clad San Jose Church and the Iloilo City Hall now undergoing construction.

Together with some member of the Iloilo Bloggers Inc., we were invited to be part of the blessing and operational dry run of these food stops two days before it's actual opening. Members and friends of the Que family as well as business partners and employees were also there to be part of the event.

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At any time of the day, stop for a delightful food trip at the newly opened GREEN MANGO and COFFEEBREAK located at Yulo Bldg. fronting Plaza Libertad!

SUMPTUOUS FILIPINO MEALsAT GREEN MANGO

As its 7th store in Iloilo City, Green Mango Libertad will treat all Ilonggos with delicious and healthy home-cooked all-time favorite Filipino food, served in quick service setting. What’s more, everything is affordable at Green Mango!

Inside Green Mango Libertad

Taste the delight of Pork Adobo, Beef Caldereta, Bistek Tagalog, and Fish Escabeche in the very affordable Rice n’ Sides at only P49. If you’re in the mood for a heavy meal, try the Green Mango Feast for which you can devour on three delicious dishes with steamed rice and softdrink. There’s also the Perfectly Fried, GM Grill, and Sinigang Bar that will surely enliven your day. A meal would be extra engaging with Go! Unli rice, and Go! Unlimited drinks. And if you want to taste some of the best-tasting desserts, the store offers the crowd-favorite Heaven’s Torte, GM Rolls and other sweet treats that will have you coming back for more.

A Green Mango feast of bistek tagalog, pork belly barbecue and pancit palabok

BEST-TASTING COFFEE AT COFFEEBREAK

Taste the Coffeebreak experience with every sip of your favorite drink!

The store is best in offering coffee lovers with the most refreshing cup of your classic favorites such as the hot Americano and Caramel Macchiato, and some of its special concoctions like the favorite Choco Oreo Frappe, the coffee-based Tiramisu Frappe, White Choco Cheesecake Frappe, and a lot more to delight your taste buds. To make your coffee time extra exciting, pair your drink with any of Coffeebreak’s luscious cakes, pasta, or pizza, and inviting pastries.

My favorite Green Tea frappe

Apart from the coffee based delights, Coffeebreak offers an oh-so mouth-watering line of Frappe, Smoothies, and refreshing tea choices. Get a taste of some of the favorite Coffeebreak drinks like the flavorful Caramel Macchiato Frappe, Tiramisu Frappe, the super relaxing Green Tea Frappe, and other engaging frappes.

Your days will be extra delicious with Green Mango and Coffeebreak and all their delight waiting for your every visit!

Ultimate Ilonggo Favorite: KBL Kadyos, Baboy, Langka

K.B.L. or Kadyos, Baboy, Langka is the ultimate favorite dish of most Ilonggos. It is also one of the most missed native dishes as kadyos and the souring ingredient, batwan , are hard to find when outside of the Ilonggo region. Basically, it is boiled/stewed pork dish owing its "deliciousness" to the combination of the soft and tender pork, the tamed sourness of batwan and the malinamnam na sabaw . One of the "secrets" of the malinamnamn na sabaw , is the fact that the pork, whether just the plain meat or pata (hocks) are first grilled or broiled. This gives the broth a rather smoky taste that makes it more appetizing.. Learn how to make the Ilonggo dish KBL (Kadyos, Baboy, at Langka) with the recipe below. Ingredients 1 kilo Pata (pork hocks) or pork cubes, GRILLED and sliced into bite size pieces 1 unripe Jack fruit, cubed 2 cups pigeon pea (kadyos) 6-8 pieces batwan fruit (or tamarind powder) 1 piece pork broth cube (

An Ilonggo favorite - Valenciana

Found in almost all occasions like fiesta, birthdays, reunions and others, Ilonggos really love valenciana because most if not all have grown accustomed of having it in special gatherings at home. A complete " go, grow and glow " dish because it has the carbohydrates, protein and vitamins and minerals in just one spoonful, Valenciana is really an " occasional dish ". Here's the recipe for Valenciana

Takway

The gabi (taro) is just one of those plants which is edible from "roots to tops". The most popular of which is the tuber part which is used in a variety of dishes and mostly in combination with coconut milk. Its leaves, of course, is the main ingredient of a Bicol specialty, laing . It is dried then chopped and sauteed with other ingredients including, again, coconut milk. Then there is takway . The local term for its tendrils/runner, that part which is torn between being a stem or a root for it neither grows upwards nor downwards - it grows sideways . Scraped off of its outer skin, takway is often a key ingredient in vegetable dishes like laswa and the gabi tuber with coconut milk and local snails know as bago-ngon . It is also popular when cooked adobo style with guinamos , the local bago-ong . It is very popular in the region that even big supermarkets sell takway in style - cleaned and plastic wrapped in styro with some additions to make it easier to prepare.

Batwan

Ilonggos know batwan or batuan by heart as the fruit is almost endemic to the Western Visayas. Its scientific name is Garcinia binucao, derived from the Tagalog name for the fruit, binukaw. It is a large green fruit with large seeds and its a favorite souring ingredient in most Ilonggo dishes especially KBL or kadyos, baboy, langka and the Ilonggo-style paksiw known as "pinamalhan". It is characterized by a tamed sourness compared to tamarind and kamias . The fruit is sold by pieces or kilo in wet markets and even big grocery stores. Batwan is the preferred souring ingredients for the Ilonggo favorite- KBL. The photo shows boiled batwan with skin and without skin (right) A favorite riddle when we were young - "Among the many fruits in the forest, but one (batuan) is the best. What is it?"

A native (foods) welcome in Guimaras

Even after having breakfast less than an hour that time, we couldn't say no to this lot of native delciacies that welcomed us in Guimaras. First and foremost, Guimaras best known produce is their sweet mango famous almost worldwide. And it comes with it's best partner, ibos. This brown baye-baye variety is made from toasted rice thus giving it a more disctinct flavour compared to it's more "caucasian" cousin. I like the one wrapped in banana leaves compared with the one in plastic for it gives it a more native feel. So when you're in Guimaras, be sure to check out the markets for these native delicacies that can make your trip more gastronomically satisfying.

FLAVOURS OF ILOILO

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